Sweet Potatoes with Ginger
3 pounds sweet potatoes, peeled and cubed
1/2 cup brown sugar
3 tablespoons grated fresh ginger
2 tablespoons butter
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Salt to taste
- Boil sweet potatoes until soft
- Mash potatoes until smooth with brown sugar and butter
- Stir in ginger, cardamom, salt and pepper
- Spoon into serving dish and dot with butter
Red potatoes with Herbs
2 pounds red potatoes, washed, peeled and halved
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1 1/2 tablespoon fresh dill, finely chopped
1 Tbsp chopped fresh curly leaf parsley
- Put potatoes in a large pot of cold water
- Bring to a boil, and cook tender
- Drain
- Transfer to serving bowl
- Add butter, season with salt and pepper and toss with herbs
**leave skin on if fingerlings or new potatoes for gorgeous presentation**
Thyme Infused Crème Caramel
1/2 cup white sugar
2 tsp water
10 sprigs of Fresh Thyme
4 cups half and half cream
2 large eggs
4 large egg yolks
1/3 cup sugar
- Preheat oven to 325 F
- Place 8 ramekins in pan large enough to hold them
- In small thick bottomed pot combine water and sugar
- Bring to boil, stirring, until dark golden. **BE VERY CAREFUL**
- Pour caramel into bottoms of ramekins, dividing equally
- Swirl to coat sides using oven mitts to hold the ramekins
- In medium pot combine thyme and cream
- Simmer for 15 minutes until cream is flavored with thyme
- Remove from heat and cool
- In medium bowl whisk eggs, egg yolks and sugar until combined
- Whisk the warm cream into the egg mixture
- Strain custard into ramekins evenly
- Place back in pan and fill pan with enough warm water to reach halfway up ramekins
- Cover with foil and very carefully, without tilting place pan in preheated oven
- Bake 45 minutes or until set
- Cool completely in fridge and run a knife around edges to release
- Turn ramekin out onto dessert plate
